I have nothing against consultants. I have been a consultant myself on numerous occasions - relationships that have lasted many years. Even 40 years ago I had 5 year contracts with openers of £5000 per annum each year before I even opened a letter (remember those - papers with writing on). So, no, I was not a temp worker.
Can you imagine - in those days I had a vacuum pump working away at 200 degrees C in my spare bedroom? Once I went out and left it alone for 4 hours. (Health and Safety?) The fact that I did not exceed a critical temperature (just by luck of being out) solved a problem with a value I can only count in millions for my client. Look back on your comments on mixing spices. Consider the conditions which apply in Chemistry which, after all, is just looking at how materials in the real world get along together.
You posted "Then in chemistry I see that the same chemicals in the same amounts can make different things depending on the order of addition."
OR by controlling the temperature within certain limits.
I have found this discussion most interesting. You started by asking about the variables in mixing ingredients in your business. We have looked around the chemistry of what, to be fair, should be quite a straightforward question.
Very reactive chemicals should be treated with caution in food products.
You came up with a gas reaction, which you were kind enough to say, was suggested by our discussions. This is a very widely used chemical reaction in baking but it liberates a harmless gas (in context). I am happy with the thought that our chat has been productive. By all means we can continue if you have further ideas.